03 April 2012
Delicate Champagne Cocktail and Parmesan Tuiles
I made these champagne cocktails for a party this weekend and I am so enchanted with them that I'm using writing this post as an excuse to have another one...you know, for inspiration. So let me be inspired: there's something fruity going on with the grenadine syrup (and, especially for French people, something that reminds you a little bit of being a kid again), something smooth and sweet with the pear juice, something citrus-y and a tinge bitter with the Grand Marnier, and then something absolutely decadent with the champagne. And it doesn't have to be good quality champagne. I'm using cremant d'Alsace which is about a third of the price and just as yummy in this cocktail.
Just perfect for the beginning of party with friends, or for an after-work drink, or for a romantic evening. Delicate and fun enough to toast the warm weather and the return of spring.
Speaking of spring in Paris, even though I live in an area where winter is not too harsh and snow does not keep us inside for months at a time, spring has brought Parisians outside. They come to the parks. They sit at the outdoor tables at cafés and watch people go by. They put away their fondu pots and start thinking about lighter foods.
Simple Champagne Cocktail
1 frozen raspberry
1 Tbsp grenadine syrup
1 Tbsp pear juice
1 Tbsp Grand Marnier liqueur
Put the raspberry in the bottom of the glass. Measure the grenadine and Grand Marnier on top and then pour champagne over it until the glass is full. It layers prettily but the taste is better when you stir it (carefully so the champagne doesn't bubble over).
These Parmesan tuiles (a sort of thin appetizer wafer) are also perfect for spring parties. Not to mention, they go perfectly well with this champagne cocktail. So, since I've been a lazy blogger lately, this time you get two recipes in one post.
(makes a good plateful)
25g of flour
100g of Parmesan
1 tsp dried rosemary
2 Tbsp sesame seeds
Mix all the ingredients together in a large bowl. Heat a frying pan on medium heat. When hot, spoon about 1 Tbsp of mixture into the pan and spread thin, almost like a tiny pancake. You can probably do this three or four times in the pan until you run out of space. The Parmesan will melt and when it seems all melty on one side, carefully flip the tuile and cook it on the other side, all in all only a couple minutes. Remove from frying pan and let cool on a rolling pin to give them a nice curved shape. Repeat until you've used all the Parmesan mixture.
Happy spring parties! And happy Easter!